2 medium sweet potatoes (peeled and cut into 3/4-inch cubes)
1 can (15 oz) chickpeas (rinsed, drained, and patted bone-dry)
2 tbsp extra virgin olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1 tsp kosher salt and 1/2 tsp black pepper
2 cups cooked fluffy quinoa
2 cups baby kale or fresh spinach
2 tbsp fresh lemon juice
1 tbsp pure maple syrup
2 tbsp warm water (to thin dressing)
1/2 cup low-sodium chicken broth